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Ragi Adai

Kamala

This Adai is made with Ragi flour, onion, coconut, Red chillies, Jeera and Ground Nut powder. You can also try this Ragi sweet Adai.

Ragi Adai
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Ragi Adai

Recipe by S Kamala
Recipe rating: N/A
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes

This Adai is made with Ragi flour, onion, Coconut, Red chillies, Jeera and Ground Nut powder.

Ingredients

  • Ragi flour – 2 cups

  • Big onion – 1

  • Coconut gratings – 1/2 cup

  • Red chillies – 3 to 4

  • Jeeragam (Cumin) – 1 teaspoon

  • Ground Nut – 2 tablespoons

  • Curry Leaves – a handful

  • Mustard – 1 teaspoon

  • Urad dhal – 1 teaspoon

  • Asafoetida – a pinch

  • Oil for frying

  • Salt – 1 teaspoon or as per taste

Directions

  • In a small mixie jar put the red chillies and grind it coarsely (like chilli flakes). To this add ground nuts and again grind it to a coarse powder.
  • Put the ragi flour in a large bowl or plate and mix in salt, cumin (just crush it by hand and add), chopped onion, coconut gratings, chopped curry leaves, asafoetida powder and coarsely powdered ground nuts.
  • In a tadka ladle, heat one teaspoon of oil and add mustard. When it pops up, add urad dhal and fry until golden brown. Add this seasoning to the flour mixture. Mix well.
  • Pour hot water a little at a time, mix it with a spoon and make a soft dough (thicker than adai batter and softer than chapati dough).
  • Take a banana leaf or a plastic sheet and put a small orange size dough and gently spread it to round shape with your fingers
  • Heat a skillet and grease with oil. Place the adai on the skillet.
  • Pour one teaspoon of oil around the edges. Cook over medium heat until the colour changes.
  • Flip over and cook the other side.
  • Serve plain or with any chutney.
  • This dish is very nutritious and can be made even more so by adding a cup of grated carrots or any finely chopped greens to the dough.
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